Savoring the Flavors of Austin's Mexican Food Revolution

Austin's Mexican food scene has undergone a remarkable transformation, with second-generation Mexican American restaurateurs leading the charge. These culinary innovators have captured the attention of local foodies, Chicano artists, and national food critics alike, thanks to their technical expertise, creative flair, and unwavering dedication to their craft.

Unlocking the Secrets of Austin's Vibrant Mexican Culinary Landscape

Discada: Mastering the Art of Slow-Cooked Perfection

At Discada, co-owners and chefs Jose Velasco and Anthony Pratto have elevated the traditional Mexican discada technique to new heights. The discada, a disk-shaped wok, is the centerpiece of their culinary magic, where they simmer a blend of five pork and beef cuts, along with three vegetables, for a remarkable six hours. The result is a taco filling that is smoky, juicy, and tender, topped with a tantalizing combination of cilantro, pickled habanero, and pineapple for a perfect balance of flavors.Velasco's mastery of this northern Mexican tradition, which he learned from his Chihuahua-born father, has been honed over years of practice with his close friend and business partner, Pratto. The dedication and attention to detail that goes into each bite of their discada tacos is a testament to their passion for preserving and elevating the rich culinary heritage of their Mexican roots.

Cuantas Hamburguesas: Bridging the Gap Between Mexican and American Cuisine

Cuantas Hamburguesas, the brainchild of owner Luis "Beto" Robledo, who also owns the popular Cuantos Tacos, has carved out a unique niche in Austin's Mexican food landscape. Robledo's mission is to bring the beloved Hawaiana burgers, a staple of Mexico's urban and rural streetscapes, to his hometown.The Campechana Hamburger, Cuantas' featured dish at the Austin City Limits Festival, is a delightful fusion of Mexican and American flavors. The smash patty is complemented by a savory blend of chorizo and melted cheese, creating a crisp costra (crust) that adds texture and depth to the burger. The refreshing ooze of chili-powder mayonnaise and a pickle provide a perfect counterbalance to the savory elements, resulting in a truly satisfying and unique dining experience.Robledo's culinary journey has taken him on trips to Mexico, where he has discovered and incorporated other burger varieties that have influenced the menu at Cuantas Hamburguesas. This cross-cultural exchange has allowed him to bridge the gap between Mexican and American cuisine, offering his customers a taste of the vibrant and diverse flavors that define the borderlands.

Con Todo: Celebrating the Culinary Traditions of the Fronterizo Communities

Joseph Gomez, the mastermind behind the Con Todo food cart, has brought the culinary traditions of the borderlands to the heart of Austin. Hailing from Brownsville, Gomez sought better job prospects in the city, ultimately finding his calling in the world of Mexican cuisine.Con Todo's featured dish at the Austin City Limits Festival, the carnitas tostadas, showcases Gomez's commitment to the beef-centric dishes that are common to the fronterizo (border) communities on both sides of the Rio Grande. While carnitas may not be traditionally associated with his home region, Gomez's attention to detail shines through in his preparation.Gomez incorporates orange, laurel, and cinnamon as he stews the hearty maciza (pork shoulder) and the chewy cueritos (pork skin) of the carnitas. He then generously loads the succulent meat onto crunchy tostadas, complementing it with pickled onions, charred salsas, and a squeeze of fresh lime juice. The result is a rich and flavorful dish that celebrates the culinary heritage of the borderlands.Gomez's journey from Brownsville to Austin underscores the cultural centripetal force that draws talented chefs and food entrepreneurs to the city, where they can share their unique perspectives and culinary traditions with a diverse and appreciative audience.